My Book: Kosher Cookbook for the family is available on Amazon ! Check it out here

The Celiac Disease Diet Plan

newsletter Jan 29, 2020

I never thought I would write a book ... But it's true. It is done, now available!

When my daughter was diagnosed with celiac disease after several years of unexplained medical symptoms we finally found out that she had celiac disease.

That was an overwhelming thought even to me as a health professional...

After I  recovered from the guilt of not being more proactive about her diagnosis  ( and I took her regularly to MD appointments). I decided to quit my job and teach busy moms how to prepare healthy gluten-free kosher food that tastes good without spending hours in the kitchen. 

My kids eat healthy after years of modeling healthy food... I am committed to teaching other busy moms that are busy with how to have positive relationships with food and help them to raise healthy kids.  

For anyone that avoids gluten whether for celiac disease, gluten insensitivity, or gluten allergy or just avoids gluten I hope that you will read this book.

If I have to say myself, it is pretty awesome. So I want to share here a recipe from the book that all gluten-free people should have in their repertoire of meals!


Essential Gluten-Free Sandwich Rolls

Dairy-free, Vegetarian

Makes 12 rolls/Prep time: 2 hours/Cook time: 20 minutes

Whether toasted and spread with jam for breakfast or surrounding your favorite sandwich meat, you’ll be delighted to discover how quintessentially bready (and incredibly soft!) these rolls are. They can be prepared with either my all-purpose or whole-grain flour, depending on your preference. And best of all? They can be baked in bulk and frozen, so they’ll be available whenever you want them.


Nonstick cooking spray

2 cups almond milk, warm

2 packets dry yeast

2 teaspoons sugar

3¼ cups Jamie’s All-Purpose Flour Blend ( in my book)

1 heaping tablespoon baking powder

1½ teaspoon salt

3 teaspoons xanthan gum

3 eggs

1 teaspoon apple cider vinegar

¼ cup canola oil

4 tablespoons honey



  1. Spray two muffin tins with nonstick cooking spray.
  2. Warm the almond milk in the microwave for 1 minute or in a small saucepan over low heat for 1 to 2 minutes.
  3. Remove the milk from heat and add in the yeast and sugar, mixing well. Set aside for about 5 to 10 minutes, until bubbles form.
  4. In a large bowl, combine the flour blend, baking powder, salt and xanthan gum, then add the almond milk mixture, two of the eggs, the vinegar, canola oil, and honey. Using an electric mixer set on the lowest speed, mix the ingredients. Raise the setting to the highest speed and continue to mix until a dough form. It will be sticky.
  5. Place the dough in the muffin tin. Fill each muffin cup two-thirds full.
  6. In a small bowl, mix the remaining egg with a splash of water. Using a small spatula, brush the top of each unbaked muffin with the egg mixture.
  7. Place muffin tins in a warm area—such as near the preheating oven—and cover with parchment paper or a clean dishtowel.
  8. Wait for the rolls to double size, about 45 minutes.
  9. Preheat the oven to 375ºF.
  10. When the muffins have doubled in size, remove the cover and bake for about 20 minutes, or until golden brown.


Substitution Tip: Use my whole-grain blend to prepare whole-grain rolls if you have my book. If not,  you can also use a packaged gluten-free flour blend, such as King Arthur Measure for Measure, Cup4Cup Multi-Purpose Flour, or Bob’s Red Mill 1 to 1.

 Do you want more gluten free ideas?  Join my Facebook group

P.S.  If you want to order the book it is available now you can purchase it by clicking here






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